Batter-fried Zucchini Spears With Basil Recipe

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Batter-Fried Zucchini Spears With Basil

Vicki Butts (lazyme)

By
@lazyme5909

The fennel mayonnaise (below) makes an excellent dip for these zucchini spears if serving them as an hors d'oeuvre.

From Gourmet, August 1997.


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Rating:

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Serves:

2

Prep:

15 Min

Cook:

15 Min

Method:

Deep Fry

Ingredients

3/4 c
all-purpose flour
3/4 c
beer
3/4 tsp
salt
2 medium
zucchini
12
fresh basil leaves
3 c
vegetable oil, for frying

FENNEL MAYONNAISE:

1 tsp
fennel seeds
1 large
garlic clove
1/2 tsp
salt
2 Tbsp
mayonnaise
1/4 c
sour cream
1/2 Tbsp
fresh lemon juice

Directions Step-By-Step

1
In a bowl whisk together flour, beer, and salt and season with pepper.
2
Halve zucchini crosswise.
3
Cut each half into 6 spears and put, skin side down, on a cutting board.
4
With a sharp thin knife cut a lengthwise slit about 1/2 inch deep along top edge of each spear.
5
Halve basil leaves lengthwise and, using dull side of a small knife, push a half leaf into slit of each spear.
6
In an 8-inch heavy saucepan or deep skillet heat 1 inch oil over moderate heat until a deep-fat thermometer registers 375° F.
7
Working in batches of 6, coat spears in batter, letting excess drip off, and fry until deep golden, about 2 minutes, transferring with tongs to paper towels to drain.
8
Serves 2 generously as an hors d'oeuvre or a side dish.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American